Cubed pork tenderloin cooked with a frozen Normandy-style vegetable blend (broccoli, cauliflower, carrots, squash, or zucchini), seasoned with garlic, ginger, soy sauce, and black pepper.
Cook the pork tenderloin in a very large skillet or wok with about half the olive oil until browned and cooked through, about 4-6 minutes. Remove and set aside.
Add the frozen Normandy vegetable blend to the skillet.
Cook uncovered over high heat for 8-10 minutes, stirring occasionally, so the excess water evaporates. Avoid crowding into a deep pot.
Add the garlic, ginger, and black pepper. Cook for 30-60 seconds, stirring constantly.
Return the pork to the skillet.
Add the soy sauce and rice vinegar. Toss for 1-2 minutes over high heat and serve.
Nutrition
Partial. 0 of 8 ingredients have a resolved food record, so these numbers are a floor, not a total.